What do you think Baby Curtis's birthday will be?

Thursday, March 31, 2011

Say Cheese!

After reading this post on on of my favorite blogs, Cup of Jo, I really got in the mood for cheese.  Well, to be honest, I'm always in the mood for cheese.  This just made me re-motivated to learn more about it (I have a time-insensitive goal of learning all about cheeses, coffees, and olive oils), and of course want to do that in the best way, by eating it.
 
In her posting, Joanna Goddard, the author, talks about her favorite cheese shop, Murray's. Coincidentally, I've looked at their great website before for cheese info.

One nice bite-size step (hehe) for my cheese learning might be to learn the 7 types of cheese Murray's uses to categorize their many many cheeses.  Here are Murray's descriptions, and I've attempted to find a matching (I hope!) picture of cheese from igourmet to fit each:

Fresh
Think: Young. Tart. Tangy. Lemony. Smooth. Moist. Creamy. No rind. Find: Fresh goat cheese ("Chevre), Mozzarella
Bloomy
Refers to the snowy, fluffy, "blooming" rind. Think: White. Buttery. Decadent. Pillowy. Fluffy. Rich. Mild to Mushroomy. Edible rind. Find: Brie, Camembert, Triple-Crèmes (Cremeux de Bourgogne, St. Andre)
Semi-soft
Think: Pliable. Earthy. Wet straw. Hay. Leaves. Melting. Find: Fontina, Garrotxa, Morbier, Tomme de Savoie
Washed
These are washed during aging, in brine (salt water), beer, wine or spirits. Think: Pungent. Stinky. Fruity. Meaty. Intense. Aromatic. Vibrant pink to orange edible rind. Find: Epoisses, Livarot, Pont l'Eveque, Taleggio
Firm
Think: Dense but supple. Grassy. Eggy. Fruited. Sharp. Thick, natural rind not typically eaten. Find: Cheddar, Gruyère, Manchego, Ossau Iraty
Hard
Think: The super-aged big guns. Dry. Crunchy. Caramelly. Butterscotchy. Grainy. Find: Aged Gouda, Dry Jack, Parmigiano-Reggiano
Blue
Think: Mold! Veins. Craters. Big. Sharp-edged. Punchy. Complex. Find: Gorgonzola, Roquefort, Stilton


PS: In my internet hunt for local cheeses...


I found out that a local Asheville cheesemaker, Looking Glass Creamery, was one of only 6 artisanal  cheesemakers in the country to be chosen by Williams Sonoma to be highlighted and sold for the first half of 2011 (see here)!


I also found out about Spinning Spider Creamery, which is only a half hour away.  I hope to try their cheese soon!

No comments:

Post a Comment